These keto breakfast cookies are a lifesaver when you're short on time in the mornings! They are deliciously soft and chewy on the inside and crispy on the outside. Packed with coconut and seeds and gently sweetened, they are nutritious and satisfying at the same time.
Need something worth waking up for in the mornings? These gluten-free low carb breakfast cookies are your answer!
I love my keto "cereals". I make a delicious crunchy keto granola and I've figured out how to make creamy low carb porridge with almond flour.
Looking at my extensive collection of nuts and seeds, I wanted to come up with a breakfast recipe that's not just delicious, but also pretty.
It had to be cookies!
Jump to:
Why You'll Love This Recipe
Healthy and filling: This keto breakfast cookie recipe is high in fibre and packed with seeds. It will set you up for the day and keep you satisfied until lunch.
Texture and superb flavor: The cookies have a beautiful chewy texture, like a rustic version of my keto oatmeal cookies. But of course, we are not using oats. Instead, I am using a clever low carb replacement that has the same mouthfeel!
Win-win: Cookies for breakfast is basically a dream come true. Even better, they are gluten-free AND just 1.8g net carbs each!
Ingredients
Here are the ingredients you need:
- Coconut flakes - (use ½ cup) or desiccated coconut (use ⅓ cup). This is our oat replacement.
- Seeds: sunflower, pumpkin and sesame
- Ground flaxseed - adds fiber and also crunch
- Almond butter - should be runny (see image above), not thick
- Butter - melted. Along with the almond butter, the butter ensures the cookies don't end up dry.
- Egg - to bind the cookies
- Granulated sweetener - I used an erythritol / monk fruit mix that's a 1:1 sugar replacement. You can also use allulose, which will make softer cookies
- Cinnamon & vanilla extract - to add warmth and flavor
See the recipe card for full information on ingredients and quantities.
Instructions
It is surprisingly easy to make keto breakfast cookies. Here are the basic steps. Scroll down to the recipe card for the detailed method and nutrition information.
Step 1: Grind all ingredients in a food processor until a sticky dough forms.
Step 2: Line a baking sheet with parchment paper. Roll the dough into balls and press into cookies.
Step 3: Press a fork on the tops to create a criss-cross pattern.
Step 4: Bake for 10-12 minutes or until golden. Don't over-bake or the cookies will become crunchy all over.
Chef Katrin's Tip
Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
Recipe FAQs
The amounts of seeds can be altered and they can be swapped for anything you have available in your cupboard. You could replace them with nuts - think almonds, walnuts or pecans - or hemp hearts. Just make sure the wet/dry ratio stays the same.
Leave out the vanilla, cinnamon and sweetener. Add salt instead. Use spices such as turmeric or Italian seasoning. You can also add nutritional yeast or parmesan.
I'd say one cookie makes a light breakfast, 2 cookies a substantial breakfast.
These breakfast cookies are a very rustic version of "noatmeal" cookies - but really, they are more like granola in cookie form. Try my keto oatmeal cookies for sweet, soft and delicate cookies. Naturally, they also don't contain actual oats, but slivered almonds as a substitution. I know that many readers like to have them for breakfast, too.
Variations
These cookies are only gently sweet. Do adjust the amount of sweetener to your personal preferences.
Egg free cookies: The first time I made this keto breakfast cookie recipe, I didn't use the egg. Instead, I used 3 tablespoons of water and let the flax do the binding of the cookie dough. The result tasted fine, but the cookies were more brittle.
Make them dairy free: For a dairy-free version, simply replace the butter with melted coconut oil.
No almond butter? Use peanut butter or any seed butter instead. Peanut butter tends to be firmer than almond butter. Make sure yours is fresh and soft - the last hard scraps from the bottom of the jar won't cut it.
To jazz them up, add sugar free chocolate chips, goji berries, freeze-dried raspberries or even juicy Sugar Free Dried Cranberries!
Storage
Store in an airtight container at room temperature for up to 1 week. They'd probably last longer, but never in my house.
Alternatively, freeze up to 3 months.
P.S. If you like these breakfast cookies, you'll also love my sugar free anzac biscuits!
More Keto Breakfast Recipes
- Keto Cereal Recipe22 Minutes
- Keto Oatmeal (Coconut Flour)4 Minutes
- Sugar Free French Toast10 Minutes
- Low Carb Waffles15 Minutes
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Keto Breakfast Cookies
Video
Ingredients
- ½ cup / 30g flaked coconut
- ¼ cup / 35g sesame seeds
- ¼ cup / 35g sunflower seeds
- ¼ cup / 35g pumpkin seeds
- 3 tbsp / 30g ground flaxseed
- ¼ cup / 65g almond butter makes sure it's runny
- 3 tbsp / 42g butter melted
- 2 tablespoon granulated sweetener or more, to taste
- 1 egg large
- 1 teaspoon cinnamon
- 1 tsp vanilla extract
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 180C / 350F.
- Grind all ingredients in a food processor until a sticky dough forms.
- Line a baking tray with parchment paper. Roll the dough into 30g balls and press into cookies. Mine were 7 cm in diameter and 1 cm thick.
- Press a fork on the tops to create a criss-cross pattern.
- Bake for 10-12 minutes or until golden.
- Let the cookies cool completely before touching / eating. They are very soft when fresh out of the oven, but firm up as they cool.
Holly Yordy
This was an easy recipe with a decent food processor. It would have only taken a couple minutes to do but I couldn’t find sesame seeds and substituted chia seeds instead. My only problem is that my husband will eat more than one at a time. Thanks for the recipe.
Tracey Cook
Can you substitute the almond butter for peanut butter ? Thanks
Katrin Nürnberger
Yes, any nut butter will work.
Ellen
Love these cookies! I have also made them as breakfast bars and drizzled chocolate on top.
Suzanne
I was surprised that these were so tasty! My husband, my dog and myself love these. Only problem is they get eaten so quickly! Thank you for a great recipe
Mary D
Very tasty & convenient when on the run!
Berniece Davis
I made these cookies today. I didn't have all the seeds so I just used what I had. Delicious and easy to make!!
Jen
Could I push some chopped pecan nuts into the top for extra crunch?
What about adding a tablespoon of protein powder?
Katrin Nürnberger
Yes, chopped pecans would be great in this! Also, you can add protein powder. Perhaps add a splash of water as well so the cookies do not become dry.
Patricia
Could the sesame seeds be replaced with nuts? TIA.
Katrin Nürnberger
Yes, that could work.
Gordana
Hello
I don't like coconut. Can these wonderful cookies be made without coconut? Should I just leave out the coconut or add something else instead?
I love your recipes and have tried many of them and make them for myself regularly, but my family eats them up so I make double batches 🙂
Katrin Nürnberger
I would recommend to add something else that has a similar consistency. It is all about sticking to the same wet / dry ratio.